Pepe Mendoza
– Casa Agrícola –
Mediterranean Excellence Through Sustainability
Pepe Mendoza, a distinguished winemaker, has recently been awarded one of Spain’s most prestigious accolades in recognition of his exceptional contributions to sustainable winemaking practices. Renowned for his commitment to preserving indigenous grape varieties and employing minimal-intervention methods, Mendoza consistently produces distinctive Mediterranean wines of outstanding quality. He prioritises sustainability throughout every stage of the winemaking process, including the innovative use of sensor technology to monitor water usage and the adoption of dry-farming techniques.
His achievements serve as a source of inspiration within the industry, reflecting a growing preference for fresher, lighter wines while underscoring the importance of environmentally conscious viticultural practices. Pepe Mendoza’s dedication points to a promising future for wine production, highlighting the value of local grape varieties and sustainable methodologies in shaping the industry’s evolving landscape.
With 10 ha of Monastrell, Garnacha Tintorera, Merseguera, Airén, and Macabeo in Sierra Salinas and Pinoso, and 12 ha in the historic Abargues Estate in Lliber planted with Moscatel Romano and Giro, the vineyards are mostly dry-farmed, with old vines trained in goblet at a density of 1,000–1,800 vines per hectare, producing low yields. Farming is organic but uncertified. The wines are artisanal, made with minimal intervention and wild fermentation, expressing a deeply Mediterranean character.
WINES
Casa Agricola Tinto
70 % Monastrell, 27 % Giro, and 3 % Alicante Bouschet. Each variety is harvested and fermented separately. Soft maceration is carried out with 10 % stems and whole grapes for 10 days. The wine is aged in 10,000 L stainless steel vats for 12 months, followed by 6 months in bottle. Wild fermented and unfined, with a total SO₂ of 67 mg/L.
A full expression of the Mediterranean woodland, with aromas of pine, rosemary, rosemary flower, and orange peel. The palate is very fresh, round, and balanced.
12×750 ml. SKU: 521693
Casa Agricola Blanco
40 % Moscatel, 33 % Macabeo, 20 % Merseguera, 7 % Viognier. Each varietal is harvested and vinified separately. The wine is made with minimal intervention, wild fermented, unfined, and without cold stabilization. It ages for 2 months in stainless steel vats. Total SO₂: 60 mg/L.
A reflection of the Mediterranean landscape, with aromas of orange blossom, jasmine, orange peel, flowers, and fennel. The palate shows good acidity and soft tannins, making it ideal for white meats or a classic paella.
12×750 ml. SKU 521904
Pureza
100 % Moscatel Alexandria. Sourced from a vineyard planted in 1943, dry-farmed under organic practices. This is a traditional Brisado (orange wine) made in 220–300 L ánforas by the master Padilla. The skins are hand-punched down during 8–10 days of wild fermentation, then pressed and returned to the ánforas to age for 6 months.
Aromas of rose petals, orange peel, and citrus lead to a palate that is ample, fresh, and dry, with luscious notes of chamomile and apple. Mineral with a subtle saline character, it evokes the Mediterranean Sea. Its structure and acidity allow for long-term aging. Ideal with soft cheeses, red tuna, or fish and seafood paellas.
12×750 ml. SKU 521696
Pequeñas Producciones
Small Productions is a project that changes every year, offering limited releases that explore and express the terroir. The 2021 edition is 48 % Macabeo, 48 % Merseguera, and 4 % Moscatel. Made in ánforas with low SO₂, a natural yeast membrane —known as “flor,” as in Sherry —develops, subtly influencing the wine’s organoleptic characteristics. The flor does not overpower the fruit but adds complexity, making the wine highly versatile for food pairings.
12×750 ml. SKU 346960
El Veneno
100 % Monastrell from the El Veneno vineyard, situated at 650 m in Alto Vinalopó, between Sierra Salinas and Pinoso. This wine reflects the power of calcareous soils and a distinctly Mediterranean character. Organic dry farming. Fermented with 30 % whole bunches, using a soft maceration without pumps for 10 days. Wild yeast fermentation, unfined and unfiltered, aged 12 months in 500 L Allier barrels. Total SO₂: 54 mg/L.
A serious expression of Monastrell, with aromas of lavender, rockrose, scrub, holm oak, and Mediterranean pine. The palate is complex, with a magnificent mouthfeel, and a long, balanced finish.
6 × 750 ml. SKU 521702
Giro de Abargues
100 % Giró from La Marina Alta. This unique red grape variety, grown on the coast, has connected the region with Mallorca and Sardinia since the 1500s. Dry, organic farming. Fermentation with 30 % whole clusters, no pumps used — only gentle manual punch-downs — in 1,000 L vats. Aged 12 months in 500 L French oak barrels.
Floral, ethereal, with notes of wet soils and forest. The palate is powerful, evoking ferric soils. Noble and full of personality, with tannins that promise a long life. Pairs well with chorizo and sheep’s cheeses, and is excellent with grilled or BBQ meats.
6 × 750 ml. SKU 521699
Fierroca
100 % Giró. Fierroca is our first Grand Cru — a vineyard, a place, and an orientation that make it unique and unrepeatable. Its name reflects the character of the soils, rich in iron and rock: Fierro (iron) + Roca (rock). The vineyard covers 1.2 ha, with 75-year-old bush vines planted at a density of 1,100 plants per hectare. Dry, organic farming is employed, with minimal intervention to showcase the raw material. Grapes are handpicked in 10 kg boxes and fermented in small stainless steel tanks with native yeasts from the vineyard, using non-aggressive extraction. Malolactic fermentation occurs in 1-year-old Allier French oak barrels, where the wine remains for 10–12 months until bottling.
Fantastic for food pairing: ideal with tuna and full-flavoured fish dishes, Valencian paella or rabbit with snails, pasta, white meats, Iberian meats, mild grills, sausages, and cheese.
3 × 750 ml. SKU 346955